Hungarian Kiffles
  • Cooking Time: 10-13 minutes
  • Servings: 3 dozen
  • Preparation Time: 20 minutes
  • 3 cups unsifted flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 sticks of butter (room temperature)
  • 8 oz cream cheese (room temperature)
  • 3 egg yolks
  • 3/4 lb Apricot Butter
  • Confectioners Sugar
  1. In a large bowl combine the flour, sugar and salt
  2. In a stand mixer or by hand, cream the butter and cream cheese together until smooth
  3. Add the egg yolks to the cream cheese mixture
  4. Slowly add the flour mixture to the cream cheese mixture
  5. Mix until combined and smooth
  6. Divide dough into 5 balls and refrigerate overnight
  7. When ready to roll the dough let it come almost to room temperature
  8. Using a rolling pin take a dough ball and roll into a circle
  9. Cut out circles using round cookie cutter or a white wine glass like I did (perfect size)
  10. Now take the circle and very gently roll once or twice to make an oval shape. The dough should be thin but workable
  11. Using 1/2 teaspoon of the filling place it in the middle of the oval and spread it around
  12. Roll the dough length wise gently pulling the ends to lengthen the kiffle
  13. After all the kiffles are rolled, place seamed side down on a parchment paper lined cookie sheet
  14. Bake at 375 degrees for 10-13 minutes until lightly browned
  15. Cool on a cooling rack
  16. When ready to serve sprinkle with confectioners sugar
This recipe is my Eastern European Grandmothers. Having her recipes is like having her right there with me in the kitchen. Her cooking was phenomenal and I am happy to share!